Guinea Fowl and Radish Salad

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

More than two dozen ingredients, most of which are either greens and herbs or components of a complex yet wonderful dressing. The dressing will be quite rich, so we recommend frying the guinea fowl without the skin.

Ingredients

Guinea Fowl Breast - 2 pieces
Sour Cream - 4 spoons
Mascarpone Cheese Unagrande - 2 spoons
Miso Paste - 2 spoons
Olive Oil - 3 spoons
Brown Sugar - 1 tablespoon
Champagne Vinegar - 1 tablespoon
Lemon - ¼ pieces
Meyer Lemon Juice - ¼ spoons
Corn Salad - 3.5 oz
Radish - 5 pieces
Chard - 3.5 oz
Pistachios - 1.8 oz
Cashew - 1.8 oz
Rosemary - 1 stalk
Thyme - 2 stalks
Bay leaf - 2 pieces
Ground Black Pepper - to taste
Ground Black Pepper - to taste
Salt - to taste
Fingerling Potatoes - 7.1 oz

Step by Step guide

Step 1

Wash the potatoes and boil them until al dente with a quarter of a lemon, allspice, bay leaf, and salt – after boiling, let them cook for fifteen minutes.

Step 2

Sauté the cooked potatoes lightly in a tablespoon of olive oil, then drain them on a paper towel to remove excess oil.

Step 3

Sear the guinea fowl breasts in a tablespoon of olive oil with rosemary and thyme to taste. Season with a little salt at the very end.

Step 4

Toast the nuts in a dry skillet.

Step 5

For the dressing, take miso paste, sour cream, mascarpone, a tablespoon of olive oil, and wine vinegar. Add a splash of lemon juice, and season with salt, pepper, and sugar — then whisk until it reaches a thick sauce consistency.

Step 6

Cut the radishes into long eighths. Cut the guinea fowl breasts into large pieces.

Step 7

Combine the radishes, potatoes, and poultry, add the dressing and mix well, then plate the dish. Garnish with salad leaves and sprinkle with toasted nuts.